Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (8 oz) loaf Baking Stone marble rye bread, sliced diagonally to 1/2-inch-thick slices | ||
| 3 tbsp. plus extra Hy-Vee Select olive oil to spread on bread | ||
| ½ small red onion, thinly sliced | ||
| 1 tbsp. fresh lemon juice | ||
| 2 garlic cloves, minced | ||
| 2 tsp. chopped fresh rosemary | ||
| 1 (15.5 oz) can cannellini beans, rinsed and drained | ||
| 2 tbsp. chopped sage |
Directions
- Brush bread slices with olive oil. Cook on a preheated ridged pan on the stove top until toasted or in the oven at 350 degrees on a sheet pan for 5 to 10 minutes, until crisp.
- In a small bowl, mix onion and lemon juice; set aside. In a small skillet, heat 3 tablespoons olive oil over medium-low heat. Add minced garlic and rosemary and cook for 1 minute. Add beans and cook until warm, about 3 minutes. Stir in sage. Top toasted bread with bean mixture and red onions.
Nutrition facts
Servings
110 Calories per serving
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 0mg
- Sodium: 210mg
- Total Carbohydrates: 16g
- Protein: 4g
Daily Values
0%
Vitamin A 0%
0%
Vitamin C 2%
0%
Iron 4%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons Holiday 2013.